A very 'festive flavour' cake :) decorated with orange flavour mini candies & homemade candied orange peels. Too bad I do not have Grand Marnier which can be added into the white chocolate ganache....
Ingredient- 250gm salted butter
- 100gm castor sugar
- 4 eggs, lightly beaten
- 2 tsp orange zests
- 250gm self-raising flour, sifted
- 100ml fresh orange juice
White Chocolate Ganache (optional) : Boil 200ml cream and pour into 500gm chopped white chocolate, stir till melted. Rest in room temperature until thicken enough to spread stirring occasionally.
Method
- Grease & line base a 7in cake tin.
- Using a electric whisk, cream butter & sugar until light & fluffy.
- Add in eggs gradually and beat till combine. Add orange zest and mix evenly.
- Fold in flour, alternate with orange juice in 3 batches.
- Bake in preheated oven at 160 deg cel for 60mins. Rest cake in tin for 10mins before cooling completely on wire rack.
Another wonderful creation that WOW all my friends when presented after a sumptious steamboat dinner :D
ReplyDeleteThanks Peng!
Hi JoJo...thanks for ur kind words :)
ReplyDeleteHi Peng,
ReplyDeleteWell as always I do keep up with ur latest creations. love the look of this one. will definitely try. However, i'm a little confused about the orange zest part. I google'd it but still a little unsure of how to extract it. Your help will be greatly appreciated. Thanks
Hi Nagina...for the orange zest, use a small grater to 'grate' it, avoid grating the white pith or else will be bitter.
ReplyDeleteThanks alot! =)
ReplyDeleteHi,
ReplyDeleteChance upon your blog! Your cakes are so nice! I wish to baked a normal butter cake, Can i omit the orange zest and juice? and replace with milk?
I doing a normal butter cake with strawberry and buttercream.
Thanks!
Hi, yes u can replace the juice with milk.
ReplyDelete